Alex received her PhD in Nutritional Sciences from the Pennsylvania State University. Her research investigated the effects of protein, energy density, and portion size on satiety and energy intake, and her work has been published in several peer-reviewed journals.
What I do at Campbell: I lead Campbell’s team of nutritionists who are dedicated to creating delicious, nutritious, and accessible foods for millions of people across North America. I work with product development and marketing to create innovative products that can help people eat well.
What I love about my job: Translating nutrition trends and the latest science into opportunities and creating nutritious foods to help people meet their wellness goals.
My favorite Campbell product: Prego pasta sauces are essential for getting dinner (and extra veggies) on the table for my family of 4. I also love quenching my thirst with V8 +Hydrate (particularly Berry Acai!)—I helped to develop this product and am really proud of it!
Education and background: I received my Bachelor’s degree in Nutritional Sciences from Penn State, completed a dietetic internship at University Hospitals of Cleveland, received my Master’s degree in Nutrition at Case University, and earned my PhD in Nutritional Sciences from Penn State. I have several years of experience as a clinical dietitian before transitioning to the food industry, where I’ve spent the majority of my career.